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Chinese Five Spice Braised Pork Belly With Lotus Root and Steamed Yucca

Chinese Five Spice Braised Pork Belly With Lotus Root and Steamed Yucca

By Ella Le
0’ Prep time
45’ Cook time
45’ Total time
2621 Calories
2 Serving

Summary

Chinese Five Spice Braised Pork Belly With Lotus Root and Steamed Yuccan is a gluten free and dairy free recipe with 2 servings. For $7.08 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. One serving contains 2445 calories, 42g of protein, and 140g of fat. Only a few people really liked this marinade. 1 person has made this recipe and would make it again. If you have star anise, sesame oil, ground ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is an expensive recipe for fans of Chinese food. With a spoonacular score of 73%, this dish is solid. If you like this recipe, take a look at these similar recipes: Braised Pork Belly in Root Beer, Japanese Beer Braised Short Ribs & Pickled Lotus Root, and Fried Lotus Root with Pork.
Ella Le 0 Followers

Step by Step

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Step 1

How to Steam Pork Belly:Take a large pot and fill it a quarter of the way up with water. Take your pork belly and place it in a heatproof bowl.
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Step 2

Add 1/4 cup of Shao
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Step 3

Hsing Cooking Wine and one cinnamon stick and place it on a steamer rack inside the large pot. Cover pot and allow pork to steam for 10-15 minutes or until the meat feels firm to the touch.In a large heavy bottomed pot, heat the oil at medium high heat. When almost smoking, add the spices along with the ginger, garlic and shallots. Once the spices are aromatic, add the pork belly along with the cooking wine and remaining liquids to the pot. Stir to mix well and add the rock sugar. Once sugar is dissolved, reduce mixture to low heat and braise for 2 hours. If the liquid becomes too low, simply add more water and adjust the sweetness and salty level to your tastes.Peel the lotus root and cut into thin slices.
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Step 4

Place in the braising liquid and cook until slightly tender, about 20 minutes. It will have a nice starchy and crunchy texture to it. Meanwhile, take the yucca and place it in a heat proof bowl. Allow to steam until cooked through, about 30 minutes. Once done, peel off the skin and mash the yucca to a paste.
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Step 5

Add a little bit of salt and sesame oil, set aside until ready to serve.

Ingredient

  • ground clove
    ground clove
    1 teaspoon
  • table salt
    table salt
    2
  • water
    water
    946.35 milliliters
  • sesame oil
    sesame oil
    1 teaspoon
  • golden brown sugar
    golden brown sugar
    2
  • garlic
    garlic
    4 cloves
  • soy sauce
    soy sauce
    116 milliliters
  • pork belly
    pork belly
    453.59 grams
  • cinnamon stick
    cinnamon stick
    2
  • lotus root
    lotus root
    1
  • cassava
    cassava
    2 smalls
  • shallot
    shallot
    1
  • sugar
    sugar
    100 grams
  • ginger
    ginger
    2 larges
  • canola oil
    canola oil
    2 tbsps
  • light soy sauce
    light soy sauce
    58 milliliters
  • shaoxing wine
    shaoxing wine
    120 grams 120 grams
  • jalapeno pepper
    jalapeno pepper
    1
  • ginger powder
    ginger powder
    1 teaspoon
  • star anise
    star anise
    2 tbsps
  • ground cinnamon
    ground cinnamon
    1 teaspoon

Nutrition Facts

View nutrition facts
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